When you need to get out of the door fast, but still want a hot breakfast, this omelet is everything dreams are made of: hot, filling, and super nutritious.
Open Faced Kale and Spinach Omelet
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic minced
- 1 cup chopped kale
- 1 cup chopped spinach
- 3 eggs beaten well
- Sea salt and fresh ground pepper to taste
Heat the oil in a small skillet over medium low heat. Add the onion, garlic, kale, and spinach and cook until soft. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges.
Cover and cook until the eggs are done, slide onto a plate, and serve.
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